Description
These Cottage Cheese Egg Muffins are a nutritious and protein-packed breakfast or snack option, perfect for any time of day.
Ingredients
Scale
- 1 cup cottage cheese
- 6 large eggs
- 1 cup spinach, chopped (fresh or frozen)
- 1 bell pepper, diced (any color)
- 1 small onion, finely chopped
- 1 cup grated cheese (cheddar or mozzarella)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin generously with cooking spray or olive oil.
- Whisk together the eggs and cottage cheese until well combined.
- Add the chopped spinach, diced bell pepper, chopped onion, grated cheese, garlic powder, salt, and pepper into the egg mixture. Stir everything together until mixed.
- Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for about 20-25 minutes or until the muffins are puffed and set in the middle.
- Remove the muffin tin from the oven and allow the muffins to cool for a few minutes before serving.
Notes
Feel free to customize the muffins with your favorite vegetables or herbs. They can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg